Easiest Way to Cook Appetizing Cream cheese cucumber cups

Cream cheese cucumber cups. Cucumbers, jalapeno cream cheese, cherry tomatoes. Cut each slice of cucumber about a half inch in size. This will allow you to be able to scoop the seeds out of each slice.

I am always looking for cute ideas for presenting food. But seriously, I am not going to spend hours working on a food display when you know people are just going to eat it. Creamy Salmon Whip Ingredients: – Cottage cheese – Milk – Scallions – Lemon juice – White pepper – Cream cheese – Smoked salmon Directions: – Add all ingredients into a food processor and process – Process until smooth and put into the fridge for at least one hour / overnight Cucumber Cups. You can cook Cream cheese cucumber cups using 3 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Cream cheese cucumber cups

  1. It’s of Cucumbers.
  2. It’s of Jalapeno cream cheese.
  3. Prepare of Cherry tomatoes.

Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Quintessentially English, these little cucumber sandwiches are most at home on a tea party platter. Cucumber and cream cheese finger sandwiches are a classic afternoon tea sandwich. This easy recipe is great for kids or adults and for tea parties.

Cream cheese cucumber cups instructions

  1. Cut each slice of cucumber about a half inch in size. This will allow you to be able to scoop the seeds out of each slice. You do not want to take it all out – leave enough room so that when doing the next step, you can add the cream cheese in..
  2. The last step will consist of cutting each cherry tomato in half long way. Stick one in each of the cucumber cups and wah lah you are finished..

Kids can help cut off the bread crusts, spread the cream cheese, and place the cucumber slices. If your child is just learning about triangles, or even. Cream together the cream cheese and butter. Put the sour cream into another small Ziploc bag, cutting off the tip. Garnish each cucumber cup with a dollop of sour cream.

Joanna Regbert

For Granma, I Love Cooking for Granma Recipes.

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